Ginger-Miso Striped Bass in Shiitake Mushroom Broth

Ingredients

• 2 servings cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 3  spring onion dark minced thinly sliced
• 0.3 cup panko bread crumbs (Japanese breadcrumbs)
• 4 tablespoons miso paste red divided (aka-miso)
• 4 ounces mushroom caps stemmed thinly sliced
• 12 ounce bass fillets skinless
• 4 tablespoons vegetable oil divided
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Whisk 2 cups water and 2 tablespoons red miso in medium saucepan.
2. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
3. Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl.
4. Sprinkle striped bass fillets with salt and pepper.
5. Spread ginger mixture over 1 side of bass fillets, pressing to adhere.
6. Sprinkle panko over coated side of fillets; press to adhere.
7. Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat.
8. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls.
9. Place 1 fish fillet in center of each bowl.
10. Sprinkle chopped fresh cilantro over and serve.
11. Self